Pabellón Criollo (Venezuela) – Seema Pankhania
Pabellón Criollo is Venezuela on a plate. This colourful dish brings together tender shredded beef, creamy black beans, fluffy white rice, and sweet fried
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Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Skillet
- Stove
- Wooden spoon
- Spatula
- Colander
- Mixing bowl
- Measuring cup
- Plate
Ingredients
- 1 lb. (450 g) beef shank
- 2 onions, chopped (divided)
- 2 red peppers, chopped (divided)
- 1 green pepper, chopped
- 4 garlic cloves, chopped (divided)
- 1 small bunch cilantro, chopped (divided)
- 1 tsp peppercorns
- 1 can black beans (400 g), drained and rinsed
- 2 tbsp tomato paste (divided)
- 2–3 aji dulce (or substitute with sweet mini peppers), chopped
- 1 plantain, peeled and sliced
- 1 cup long-grain white rice
- Oil, for frying
- Salt, to taste
- Optional: salty white cheese (queso blanco) and small arepas for serving
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